Here is a little autumn treat just for you.Nice and sweet with lil’ surprise of pumpkin spice you’ll just love.This is a simple recipe .It takes no longer than 45 minutes to make.You can make this throughout the fall season and even make little gift bags for your Halloween Party or as a Thanksgiving snack or a anytime snack.
1 cup pecans
2 tbsps unsalted butter
3 tbsps maple syrup
2 tbsps light brown sugar
1/2 tsp pumpkin spice
Pinch of salt
1.Preheat oven to 325.
2.In a medium pan melt the butter.
3. Add in pumpkin spice,sugar and vanilla.
4. Mix the ingredients with a whisk for 3-5 minutes.
5.Now add the pecans and stir with a spatula until pecans are thoroughly covered.
6. Pour pecan mixture onto a parchment lined sheet pan.
7.Place into the oven and bake for 4-8 minutes.
8. Take out of oven and let cool for 15-25 minutes.
9. Transfer to a serving bowl or place into gift bags.
Happy Fall & Enjoy!!!
Here is a quick and easy side dish I hope you’d enjoy!!!
1/2 lb green beans or haricots verts
1 tbsp butter
1/2 cup dried cranberries
1/4 cup chopped pecans
1.In a large skillet turn the stove on to medium heat and add the butter.
2. Add the green beans to the skillet and saute for 5 minutes or until the greens are tender.
3. Stir in the cranberries and pecans .
4.Now transfer to a serving dish and enjoy.
Summer will be here soon and I have a great quick and easy snack.It is kid friendly and they would to love to help you make it.This is similar to a trail mix but made with marshmallows,Keeblers graham fudge cookies and chocolate chips..about .I love s’mores and with this you don’t need a campfire all you do is mix it up and put it in a bag there you go. A snack for your day out or in it doesn’t matter just as long as you enjoy it.So I hope you have a happy summer .The recipe will be below.
1 2.8 oz container of Keebler Fudge Grahams
1 cup mini marshmallows
1/4 cup chocolate chips
1.In a small to medium bowl mix all of the ingredients and stir.
2.Pour s’mores mix into a colorful bowl,bagged them or put them into small cups.
When it comes to blueberries I have a fond memories of picking wild ones they were so tasty I fell in love with them.Blueberries are one of my favorite fruit . Nice and light and slightly bittersweet yummy fruit. They are fun to eat by themselves or you can add them to something.I was thinking maybe I’ll add them to scones or oatmeal but I was a little indecisive so a little bright light bulb came on and I thought I’ll make some muffins not just any ole’ muffin but some thing special.I wanted a little zing to my muffins and I decided to add lemon juice,lemon zest and lemon yogurt to my muffins for a extra surprise.I’ll tell you while making them the batter smelled awesome. These muffins are easy to make and great for breakfast you can have with your morning coffee or evening tea.Please let me know what you think of these awesome muffins!!!
This batter will make 6 standard size muffins!!!
1 cup blueberries
1-1/2 cups all-purpose flour
2 tbsps flour-For blueberries
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup buttermilk
1 cup lemon yogurt
1 tbsp lemon juice
2 tsps lemon zest
2 eggs-room temperature
1/3 cup melted butter or oil
1 tsp vanilla extract
1. Preheat the oven to 375 degrees.
2.In a medium bowl mix flour,sugar,baking powder,baking soda and cinnamon.
3.In another bowl or measuring cup whisk together all of the wet ingredients.
4.Pour the wet mixture into the flour mixture and stir thoroughly until combined (make sure not to over mix).
5.Now sprinkle the flour over the blueberries and stir with a spoon until thoroughly coated.
6.Pour the blueberries into batter and fold gently with a spatula.
7. Scoop or spoon batter into the lined muffin pan .
8.Place into the oven and bake for 20-25 minutes or until a toothpick comes out clean.
9.Put the muffin on a cooling and let cool for 5-7 minutes before serving.
10.Transfer to a cake plate or serving dish .
For St.Patrick’s Day I made a delicious breakfast muffin .It is my Irish Soda Bread muffins.They are like a very mini Irish Soda Bread and they are very good and not that sweet .About 3 years ago I made a gluten free Irish Soda Bread for St. Patrick’s Day I gave that to a friend and and she loved it.So this year I wanted to do something different and I think it will be apart of your breakfast the morning of St.Patrick’s Day!!!This recipe is easy and quick to make it takes less than 20 minutes to prepare and less than 30 minutes to bake.This is something you can make with your kids they will have fun making this lovely muffin recipe.You will love this miniature version of Irish Soda Bread because its not that sweet and if you want a muffin later it will be for you to have.
2 cups flour
4 tbsps sugar
1 tsp baking soda
1 tsp salt
4 tbsps unsalted butter-chilled
3/4 or 1 cup buttermilk
1/3 cup raisins
1/3 cup golden raisins
2 tsps caraway seed-optional
1.Preheat the oven to 350 degrees.Butter a muffin pan and set a side.
2.Put all dry ingredients in a medium or large bowl and stir with a whisk or spoon until thoroughly mixed.
3.Add chilled butter and cut the butter into flour until it looks like coarse crumbs.
4.Add in the raisins and stir with spoon .
5. Pour in the buttermilk and mix until all of flour is mixed .Make sure not to over mix.
6.Using a large spoon or ice cream scoop .Scoop the batter in the batter into the muffin tins .
7.Bake for 18-25 minutes or until a toothpick comes out clean.Remove from oven and cool for 20 minutes.
Now you can serve these muffins at your St Patrick’s Day breakfast and serve this with some Irish coffee and you’ll be on you way to having great breakfast.
It’s been a while since I peeled a clove of garlic and yes you can call me lazy or a lady who sorta want the luxury of convenience.I started buying peeled garlic 2 yrs ago out curiosity.It felt good not to peel garlic anymore it became a great part of my life until I ran out of garlic and I had to run to the store and buy more.When you buy already peeled garlic you don’t get the freshness and it looks old.So That is why I am here to show how you how you can make your fresh peeled cloves of garlic.This is not a recipe but a little convenience in the kitchen.
3 Whole Garlic Bulbs
1.Take the garlic and peel the paper off of the garlic .
2.Place the garlic in a container and cover .Refrigerate for immediate and future use.
3.The garlic can stay fresh 2-3 weeks .You can start the process all over again.
I hope this how to is helpful when it comes to fresh peeled garlic.
Here is a recipe for homemade baking powder.If you have one of those day you didn’t have any baking powder.You will be able to make your own . This recipe is fresh and aluminum free so no worries.All it is 3 simple ingredients and most people will probably have them in their cupboard.So let’s get to the recipe.
2 tsps baking soda
2 tsps cornstarch
4 tsps cream of tartar
1. Add all of the ingredients into a small container or bowl.Now with a spoon mix until combined.
2.Put mixture into a ziplock bag or jar and use it when ready.
*Note-If you can’t have corn products just omit the cornstarch*
Have you ever had a favorite place you would often go to eat .You would order the same pizza,sub or chinese food.It wasn’t that the other food was gross or anything its because what you always ordered they did it right.It you in the right spot.Well I have had experiences like that .There was this one place in my old neighborhood ah man they had the best pepper steak.I would go there every Friday and make an order to go-”yummy”.So todays dish is “Pepper Steak Over Rice” I just wanted to bring back old times .I can’t repeat the taste but I sure could relive a memory.This recipe is not a traditional Chinese pepper steak but its in the style of it . I thrown in some Chinese five spice powder to give it a different element.I also added Ginger and Fresno peppers for a lil’ bite.
1lb flank,sirloin or top round steak- cut thinly against the grain
1/2 of small onion-sliced
2 small garlic cloves -minced
1/2 of orange,red and yellow bell peppers- sliced
1 small hot pepper -deseeded,ribs removed and thinly sliced
2 tbsps green onion-chopped
1 slice of ginger-minced
1/2 cup beef broth
2-1/2 tbsps soy sauce
1 tbsp oil
2 tbsps corn
1 tsp paprika
1/4 tsp five spice powder
Salt and Pepper to taste
1.Heat oil in a skillet or wok over medium heat.Add in the beef and cook until brown for 2-4 minutes.Remove from wok.
2.Now add the peppers,hot peppers,onions and saute’ for 3 minutes.Add in the garlic and stir with the other vegetables for another 2 mins.
3.Add the beef , ginger and paprika back to the pepper onion mixture .Stir until tender but a little Al Dente’.
4.In a small bowl add beef broth,soy sauce, cornstarch and mix until combined.Now over pour the beef and veggies .Stir until broth has thickened.Add the five spice powder to the pepper steak and stir.
4.Now you can plate and serve this with a salad or any side dish.
This may seem a little corny but I loved creamed corn as a child .I was straight up addicted to the stuff because it was so sweet like me “LOL”.For one the I had a creamed corn souffle it was oh so delicious.I had asked for the recipe but the person said it was a family recipe and she could not give to me .I tried to duplicate it but it didn’t work so I just decided to start from the drawing board and make up my own recipe.So I came up my version of cream corn and not the souffle because I feel it would be easier for right now . I don’t like the canned creamed anymore homemade is way better. This cream corn has pepper jack cheese in it and I added some Fresno and Jalapeno peppers to give it some extra heat.It also has a little bit of sweetness to hit you on the palate.This would make a great side dish for the summer and the holidays.
2 cups frozen or fresh corn
1 tbsp butter
1-1/2 tbsps flour
3/4 cup milk
3 tbsps heavy cream
1 tsp sugar
6 slices of pepper jack cheese or 1/4 cup of shredded pepper jack cheese
1/8 tsp black pepper
1.In a small skillet over medium heat melt butter.
2.Add in the flour and whisk until smooth .Make sure there are no lumps and cook for 2-4 minutes more to get rid of the flour taste.
3.Pour in milk and cream a little at a time and turn up the heat to medium-low . Whisk until sauce becomes thick.Set aside
4. In a medium or large pan add the corn and sugar .Now stir.
5.Place a couple a dollops of the bechamel sauce on top of corn and stir.
6.Add the pepper jack cheese and stir until fully melted.
7. Sprinkle in the minced Fresno and Jalapeno chilis .Stir into the corn mixture until incorporated.
Transfer to a serving dish or plate and enjoy!!
Serve this with chicken,fish ,steak and vegetables
Summer will be here soon and people will be bringing their summer appetites to barbecues and summer parties .I have a simple and quick shrimp appetizer you can serve to your guests.I will give this a 2 thumbs up because it tastes good and these flavors that are in the marinade melds together like a hand to glove or two peas in its pod.If you are a shrimp lover then you should try this recipe .I got this idea for red chili shrimp from a conversation this lady told me she love to use lime on shrimp with some hot spices.I thought about it awhile and I wanted to make a version that was my very own it actually came out tasty.Thanks for the idea.My version has Fresno chili pepper,chili powder,cayenne powder and some other spices in it. serve this at your at your summer party or get together .
1 lb Medium or Large Shrimp-I used 13 shrimp
3 tbsps canola,vegetable or olive oil
1-2 tbsp lime juice
1/4 tsp smoked paprika
1/4 tsp chili powder
1/8 tsp cayenne powder
1 Fresno pepper
1/4 tsp salt
1/4 tsp dried minced garlic
1/4 tsp garlic powder
1/2 tsp dried parsley
Wooden bamboo skewers
1.Preheat oven to 350 degrees and line a sheet pan with aluminum foil.
2.Place all ingredients in small food processor and puree into paste.
3.Pour marinade into a zip lock bag and add the shrimp .Shake until all of the shrimp is covered.
4.Place the bag into the refrigerator and marinate for 1- 2 hours or overnight for maximum flavor.While shrimp is marinating soak bamboo skewers in warm water for 20-30 minutes.**Soaking the skewers preventing from burning while cooking.
5.Remove shrimp from marinade and thread the shrimp onto the skewers.
6. Place shrimp kebabs into the oven and cook for 7-8 minutes or until shrimp is pink.
7. Remove from oven and transfer to a serving plate.
This can be served with rice,vegetables or potatoes.